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Bombay potato & pea frittata (gluten free)
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5 from 3 votes

Bombay Potato & Pea Frittata (Gluten Free)

A vegan Bombay sweet potato & pea frittata -lightly spiced Indian spiced potatoes with soft caramelised onions in an eggy mix. Great for brunch or lunch.
Course Lunch, Main Course
Cuisine Plant-based
Diet Gluten Free, Vegan, Vegetarian
Keyword Bombay potato, Frittata, Pea frittata, Sweet potatoes
Author Niki Webster

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 small sweet potato chopped into small cubes
  • 1 medium potato into small cubes
  • 3 cloves garlic sliced
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • Pinch sea salt

For the egg mix

  • 1 pack silken tofu firm
  • 1/2 cup almond milk
  • 3 tbsp nutritional yeast
  • 2 tbsp tamari/soy
  • 1 tsp Dijon mustard
  • 1/2 cup gram flour
  • 1 tsp sea salt
  • 1/2 tsp turmeric

To stir in

  • 1 flax egg - 1 tbsp flax 3 tbsp water
  • 2 cups peas

For the crushed peas

  • 1 cup peas
  • Squeeze lemon juice
  • Big pinch sea salt
  • Handful fresh mint

For the pickle

  • 1/2 cucumber
  • 1 tbsp organic apple cider vinegar
  • Splash maple syrup
  • Pinch sea salt
  • 1 tbsp black sesame seeds

Instructions

  • Boil the potatoes in salted water for 5 mins until just tender. Drain well.
  • Add the onion to a medium saucepan and fry for approx 8 minutes until the onion are soft. Add the potatoes and sauté with the onions for a couple of minutes. Add garlic and then the spices and fry for a further minute. Remove from the heat.
  • Make the flax egg by adding the flax and water to a small pot. Leave for a few minutes.
  • Add all the egg mix ingredients to a food processor and blitz until smooth & creamy. Remove from the processor and stir in the peas.
  • Spoon the potatoes and onions into 1 large high sided loose bottomed cake tin or two medium loose bottom tart dishes greased with a little oil, then poor in the egg mix. Smooth out.
  • Bake on gas Mark 4/190c for 45–50 minutes (depending on your oven) until set and a little brown around the edges. Test that it’s set by inserting a skewer into the middle (just like a cake) if it’s clean when withdrawn it’s set. If not, pop back into the oven for a few more minutes, then test again.
  • Allow to cool before removing from the cake tin.

To make the minty peas

  • Add the ingredients to a mini chopper and blitz briefly.

To make the quick pickle

  • Cut the cucumber into very thin slices
  • Add everything to a mason jar and shake to combine.

Notes

4-6 servings